Whole Muscle Cured Meats

Smoked Timber Turkey

Smoked Style Turkey Breast

• Smoky
• Herb
• Savory

Internal temp

165°F (74°C)

Smoker temp

225-250°F (107-121°C)

What goes in it

• Kosher Salt
• Cure #1
• Brown Sugar
• Coarse Black Pepper
• Garlic Powder
• Onion Powder
• Paprika
• Dried Thyme
• Sage

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Turkey Breast · Bone-In Turkey Breast

How it's made

1. Remove skin from turkey breast if desired. Weigh to calculate ingredients.
2. Mix all dry cure ingredients together.
3. Rub cure mixture over the entire turkey breast, working it into all crevices.
4. Place in a vacuum seal bag or zip-lock. Refrigerate.
5. Cure for 3-4 days, flipping daily.
6. After curing, rinse under cold water and pat dry.
7. Let sit uncovered in the refrigerator for 4-6 hours to form a pellicle.
8. Smoke at 225-250°F with apple or pecan wood until internal temperature reaches 165°F.
9. Remove from smoker and let rest for 20 minutes.
10. Refrigerate overnight before slicing thin for deli-style turkey.
11. Keeps refrigerated for up to 2 weeks or vacuum seal and freeze for longer storage.

Wood

Apple · Cherry · Pecan